SERVES 10 Celebrity chef Tyler Florence, who’s behind this centerpiece entree, uses his Big Green Egg smoker for this recipe. But you can roast the pork in the oven—we tell you how to do both here. Either way, you’ll get thick, fantastically seasoned, extra-juicy pork loin and creamy, sherry vinegar— laced onion gravy. Just make sure to use a meat thermometer to avoid under- or overcooking the meat. FOR THE […]

SERVES 8 TO 10 One minute of prep and luxurious results make classic roast beef by J. Fox (owner of Manhattan grass-fed-whole-animal butcher shop Hudson & Charles) a prime choice for the easiest, most elegant meat-lovers’ feast. Don’t forget to season the meat the night before you roast it, take it out of the fridge one hour before cooking, and use a meat thermometer to avoid overcooking. If you’re adventurous, get […]

SERVES 6 TO 8 Spice rub gives lamb a leg up on flavor, while cooking it bone-in gives you a built-in handle for easy carving. To carve, use a potholder to grasp the roast by its shank, resting the other end on a cutting board, and cut downward toward the board. Don’t forget to season the meat at least 4 hours in advance, take the lamb out of the fridge […]

SERVES 8 This classic Puerto Rican roast pork recipe by J, Fox of Manhattan grass-fed-whole-animal butcher shop Hudson & Charles is also known as pernil. A major crowd pleaser, it’s also absurdly easy to make. It’s best marinated a day before cooking, but if time is short, a few hours will do. To do it right, you need a skin-on pork shoulder (order from a butcher shop) and a meat […]

There’s a place for deviled eggs at every party. Better still, it’s easy to dress them up with a variety of added flavors. Here we provide the base recipe for Deviled Eggs plus three ways to make them new and exciting for your guests: Deviled Eggs with Pickled Shrimp and Dill, Deviled Eggs with Pancetta and Pecorino Cheese, and Deviled Eggs with Anchovy and Radish. Gluten-Free Deviled Eggs MAKES 16 […]

MAKES 12 MUFFINS If ever there was proof that gluten-free, dairy-free baked goods can be ridiculously moist and delicious, these muffins from Berkeley, California’s recently (and sadly) closed Bacano Bakery are it. You’ll need cupcake liners for this recipe, and if you don’t have overripe bananas, add an additional tablespoonful or so of brown sugar. Store the muffins in an airtight container for up to four days or freeze in […]

SERVES 6 We can’t get enough of this sweet ‘n’ savory recipe by Olivia Mack Anderson. We’re so convinced you’ll feel the same, we advise against inviting six people to the table when you make it, because you’re going to want leftovers. Skip the sausage, and you’ve got a tasty vegetarian dish, but don’t omit the pine nuts; they take this dish over the top. 2 red bell peppers, seeded […]

MAKES 26 COOKIES The fact that these cookies from New York’s By the Way Bakery are incredibly easy to make from everyday ingredients is not the reason we’re obsessed with them. It’s their crisp, chewy texture and luscious, chocolaty taste that has us hooked. Make them all at once or scoop tablespoon-size dollops of batter onto parchment paper, freeze them, and store in an airtight bag in the freezer, so […]

SERVES 4 This staple gluten-free dinner recipe has been one of our editor Erika Lenkert’s go-to winter comfort foods for years. She makes it with canned diced tomatoes for chunky appeal, but her twelve-year-old daughter, Viva, prefers to swap it out for tomato sauce to get a smoother consistency. A dash of cocoa powder adds additional flavor depth, which is enhanced by some time in the fridge. To make this […]

We’re a small startup so we also often shoot at people’s houses–and eat the proceeds as we go. Along the way, we find wonderful new foods, including this gorgeous gluten-free, dairy-free beet hummus, which photographer and food stylist, Zoe Armbruster made for us while shooting at her bright, comfy San Francisco flat. Zoe is a breath of fresh air–easy going, naturally chic, and a joy to be around. Not surprisingly, her recipe, is too. […]

MAKES ONE (9-inch) STANDARD OR DEEP-DISH PIECRUST This recipe by Jeffrey Larsen shows how to make the ultimate GF piecrust—with vegan variations. (Just replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons cold water.) Put this recipe in your back pocket and pull it out again and again for quiches and pies. FYI, This dough doesn’t need to rest […]